NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

1 cup broccoli florets

1 cup red bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp tahini

1 tbsp lemon juice

1 tsp dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and cut it into bite-sized 1-inch cubes.

• 3

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure they get crispy in the oven.

• 4

  Place the chicken, chickpeas, broccoli florets, and chopped red bell pepper onto the prepared baking sheet.

• 5

  Drizzle with olive oil and sprinkle evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 6

  Toss everything together until well-coated, then spread into a single layer so the ingredients roast rather than steam.

• 7

  Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the chickpeas have a slight crunch.

• 8

  While the bowl base roasts, whisk together the tahini, lemon juice, and Dijon mustard in a small bowl, adding a teaspoon of water at a time until it reaches a pourable consistency.

• 9

  Transfer the roasted mixture to a bowl and drizzle the zesty tahini dressing over the top before serving warm.